4cupschopped leafy greensromaine, spinach, or kale
½cupcrumbled feta cheese113 g
1cuppomegranate seedsabout 1 fruit
¼cupolive oil60 mL
2Tbspbalsamic vinegar30 mL
2Tbsppomegranate juice30 mL
1tspmaple syrup or honey5 mL
Pinch of salt and pepper
Squash: Preheat oven to 400 degrees F (204 C). Peel, deseed, and cube butternut. Toss with olive oil and salt. Lay cubes on a parchment paper lined baking sheet and roast for about 20 minutes, until fork tender and edges are darkened.
Rice: Meanwhile, cook rice according to the instructions on the package (about ½ rice with 1 cup water).
Dressing: Combine all vinaigrette ingredients in a blender until smooth and creamy, about 30 seconds.
Serve: Arrange all salad ingredients in individual serving bowls or simply toss together, then drizzle with vinaigrette (you may not need all of the dressing).
You’ll probably have some leftover dressing, though the nutrition information includes the full recipe.